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Chinese Chicken Salad Recipe

Name: RH Ocean Grill at RH Newport Beachs CHINESE CHICKEN SALAD Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 3 cups cooked chicken, shredded or thinly sliced (rotisserie or poached); 3 cups Napa cabbage, thinly sliced; 1 cup green cabbage, thinly sliced; 1 cup carrots, julienned or shredded; 4 stalks green onions, thinly sliced (white and green parts); 1 medium red bell pepper, thinly sliced; 0.5 cup fresh cilantro leaves, roughly chopped (optional); 0.5 cup toasted slivered almonds; 2 tbsp toasted sesame seeds (white or black); 1 cup crispy chow mein noodles or thin fried wonton strips; 3 tbsp soy sauce (low-sodium preferred); 3 tbsp rice vinegar; 1 tsp sesame oil (toasted); 3 tbsp neutral oil (vegetable, canola, or grapeseed); 2 tsp honey or agave nectar; 1 tsp fresh grated ginger; 1 clove garlic, minced; 0.5 tsp Sriracha or Asian chili sauce (optional, for heat); 1 tsp toasted sesame paste or smooth peanut butter (optional for creaminess); 1 tbsp fresh lime juice; 0.25 tsp salt; 0.25 tsp black pepper

Inspired by RH Ocean Grill at RH Newport Beach

Time25m

Serves4

Make Chinese Chicken Salad Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salad

3 cups cooked chicken, shredded or thinly sliced (rotisserie or poached)

3 cups Napa cabbage, thinly sliced

1 cup green cabbage, thinly sliced

1 cup carrots, julienned or shredded

4 stalks green onions, thinly sliced (white and green parts)

1 medium red bell pepper, thinly sliced

1/2 cup fresh cilantro leaves, roughly chopped (optional)

1/2 cup toasted slivered almonds

2 tbsp toasted sesame seeds (white or black)

1 cup crispy chow mein noodles or thin fried wonton strips

Dressing

3 tbsp soy sauce (low-sodium preferred)

3 tbsp Rice vinegar

1 tsp sesame oil (toasted)

3 tbsp neutral oil (vegetable, canola, or grapeseed)

2 tsp honey or agave nectar

1 tsp fresh grated ginger

1 clove Garlic, minced

1/2 tsp Sriracha or Asian chili sauce (optional, for heat)

1 tsp toasted sesame paste or smooth peanut butter (optional for creaminess)

1 tbsp Fresh lime juice

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Method

Salad

Prepare vegetables and chicken

Thinly slice the Napa and green cabbage, shred or julienne the carrots, thinly slice the red bell pepper, and thinly slice the green onions. If using cooked chicken (rotisserie or poached), shred or thinly slice into bite-sized strips. Place cabbage, carrots, bell pepper, green onions, cilantro (if using), and chicken in a large mixing bowl.

Add crunch ingredients

Toast the slivered almonds in a dry skillet over medium heat for 2–3 minutes, stirring constantly, until fragrant and lightly golden; remove and cool. Lightly toast sesame seeds in the same pan for about 30–45 seconds. Add toasted almonds and sesame seeds to the bowl with the salad base. Do not add crispy chow mein noodles yet if you want maximum crunch at serving time; reserve until just before tossing to keep them crisp.

Dressing

Emulsify dressing

In a medium bowl or jar combine soy sauce, rice vinegar, neutral oil, sesame oil, honey, grated ginger, minced garlic, sriracha (if using), sesame paste or peanut butter (if using), lime juice, salt, and black pepper. Whisk vigorously until the honey and sesame paste fully dissolve and the dressing is slightly emulsified. Alternatively, shake ingredients together in a tightly sealed jar for 20–30 seconds.

Taste and adjust

Taste the dressing and adjust balance as needed: add a little more honey for sweetness, more rice vinegar or lime juice for brightness, or more soy sauce for saltiness. If too thick, thin with 1–2 teaspoons of warm water and whisk again.

Assembly

Pour about two-thirds of the dressing over the salad mixture in the large bowl. Toss gently but thoroughly with salad tongs or two large spoons until the cabbage and vegetables are evenly coated and the chicken is mixed through. Add remaining dressing sparingly if you prefer a wetter salad, tossing again to combine.

Just before serving, add the crispy chow mein noodles or fried wonton strips and toss lightly to distribute. Taste and adjust final seasoning with a pinch of salt or a squeeze of lime if desired.

Transfer to a serving platter or bowl. Garnish with additional toasted almonds and a sprinkle of sesame seeds. Serve immediately so the noodles remain crisp.